Chicken Paprika a La Morris |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My mother made a Swiss Steak that everyone raved about. I adapted it with chicken. To make it a little more heart healthy, I substitute low fat plain yogurt for sour cream. The house smells good for hours. Ingredients:
4 boneless skinless chicken breasts |
6 tablespoons flour |
1 pinch salt |
1 dash pepper |
2 tablespoons olive oil |
1 tablespoon smoked paprika |
2 (14 ounce) cans whole tomatoes (drained-reserving juice) |
1 large yellow onion, sliced |
1 cup low-fat plain yogurt (original called for sour cream) |
Directions:
1. In a small bowl, combine 4 Tbsp flour, and salt and pepper. Combine. Lay out chicken breasts on a piece of plastic wrap. Lightly sprinkle chicken with 2 Tbsp of flour mixture. Use the tenderizing part of a kitchen mallet to pound chicken, so that the flour becomes incorporated in the meat. Repeat with opposite side, using another 2 Tbsp of the flour.
2. Heat vegetable oil in a large skillet. When hot, carefully place prepped chicken across the bottom in an even layer. Cook until browned and completely cooked (approximately 5 minutes each side – depending on size of each piece).
3. Remove chicken to plate. Add the smoked paprika and onions to the pan and cook until the onions are transparent.
4. Add tomatoes to the onions in the hot skillet, and gently stir so that the tomatoes and onions combine.
5. Add remaining 2 Tbsp flour to reserved tomato juice. Gradually pour into simmering onions and stir until thickened. Add yogurt and stir. Add chicken back to pan. Heat until all ingredients are hot.
6. Serve alongside some mashed potatoes, couscous or noodles.
7. It has become one of our favorite comfort meals.
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